Old MacDonald's Potato Box Recipes
Curry Roasted Potato Wedges with Raita Ingredients ·8 large Potatoes (about 4 pounds), well scrubbed, cut into eighths lengthwise ·1/3 cup olive oil ·3 - 4 tablespoons curry powder ·cooking spray ·salt and pepper, if desired Raita (Yogurt Mint Dipping Sauce) ·2 cups plain yogurt (non-fat or regular) ·1 large cucumber, peeled, seeded and grated ·1 cup finely chopped fresh mint ·2 tablespoons orange marmalade ·1/2 teaspoon roasted cumin seeds (optional)* ·1/2 to 1 teaspoon salt (optional) ·1/4 teaspoon cayenne pepper (optional) ·1/4 teaspoon black pepper (optional) ·1/2 teaspoon minced garlic (optional) Directions 1.Preheat oven to 450° F. Spray two large baking trays with cooking spray. 2.In a large (gallon-sized) plastic baggie, pour about half olive oil and combine with half the curry powder. Add half the potato wedges to baggie, close tightly and toss to coat potatoes; repeat with remaining oil, curry powder and potatoes. 3.Arrange coated potatoes skin side down on the tray. Sprinkle with salt and pepper, if desired. Bake potatoes for 1 hour or until well browned and crisp; switching trays (moving lower tray to upper position) after 30 minutes. Serve hot or at room temperature with raita. Directions for Raita 1.In a medium mixing bowl, whisk yogurt until creamy; stir in grated cucumber, mint, marmalade and cumin seeds, if using. 2.Taste sauce, then add any or all of the optional seasonings, as desired. Transfer sauce to a serving bowl, cover with plastic wrap and refrigerate until needed. Stir before serving. (Raita can be prepared one day before serving.) *To roast cumin seeds, place seeds in a hot frying pan and cook for 2 - 3 minutes over medium-high heat until they begin to turn brown. Let seeds cool on a paper towel.

Old MacDonald's Potato Box Recipes

Curry Roasted Potato Wedges with Raita

Ingredients

·8 large Potatoes (about 4 pounds), well scrubbed, cut into eighths lengthwise
·1/3 cup olive oil
·3 - 4 tablespoons curry powder
·cooking spray
·salt and pepper, if desired

Raita (Yogurt Mint Dipping Sauce)

·2 cups plain yogurt (non-fat or regular)
·1 large cucumber, peeled, seeded and grated
·1 cup finely chopped fresh mint
·2 tablespoons orange marmalade
·1/2 teaspoon roasted cumin seeds (optional)*
·1/2 to 1 teaspoon salt (optional)
·1/4 teaspoon cayenne pepper (optional)
·1/4 teaspoon black pepper (optional)
·1/2 teaspoon minced garlic (optional)

Directions

1.Preheat oven to 450° F. Spray two large baking trays with cooking spray.
2.In a large (gallon-sized) plastic baggie, pour about half olive oil and combine with half the curry powder. Add half the potato wedges to baggie, close tightly and toss to coat potatoes; repeat with remaining oil, curry powder and potatoes.
3.Arrange coated potatoes skin side down on the tray. Sprinkle with salt and pepper, if desired. Bake potatoes for 1 hour or until well browned and crisp; switching trays (moving lower tray to upper position) after 30 minutes. Serve hot or at room temperature with raita.

Directions for Raita

1.In a medium mixing bowl, whisk yogurt until creamy; stir in grated cucumber, mint, marmalade and cumin seeds, if using.
2.Taste sauce, then add any or all of the optional seasonings, as desired. Transfer sauce to a serving bowl, cover with plastic wrap and refrigerate until needed. Stir before serving. (Raita can be prepared one day before serving.)
*To roast cumin seeds, place seeds in a hot frying pan and cook for 2 - 3 minutes over medium-high heat until they begin to turn brown. Let seeds cool on a paper towel.